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  • Lamb & Chickpea Burgers
30 minutes, serves 6
  1. Blend a 400g can of drained chickpeas, 2 garlic cloves, 4 tsp rose harissa, and 1 tbsp each of parsley and mint until smooth.
  2. Combine with 500g lamb mince and 1 beaten egg in a bowl. Season and stir well.
  3. Shape into 6 patties and fry for 3-4 minutes on each side until cooked through.
  4. To make the slaw, squeeze the juice of ½ a lemon over ½ a chopped red onion, and add 250g grated raw beetroot and 3 tsp pomegranate molasses. Season and toss together.
  5. Layer the patties, some lettuce, sliced tomatoes and the slaw in 6 buns and crumble over 180g feta cheese.
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